Bacon Onion Burger Food

CARAMELIZED ONION-BACON BURGERS

Steps:

• Place 1/3 cup barbecue sauce in a small bowl. Crumble beef over barbecue sauce and mix well. Shape into four patties., In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. In another skillet, saute onion in 2 tablespoons butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20-25 minutes or until golden brown., Spread buns with remaining butter; set aside. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted., Place buns, cut side down, on grill for 1-2 minutes or until toasted. Spread buns with barbecue sauce; serve burgers on buns with onion and bacon.

BACON-ONION BURGER

Steps:

• In a large cast-iron skillet, cook bacon until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add onion to skillet; cook until tender, 2 to 3 minutes. Remove onion with drippings, and let cool completely. In a large bowl, combine ground beef, bacon, cooked onion, salt, and pepper. Divide mixture into 8 portions, and shape each portion into a 5-inch patty. In same skillet, cook burgers in batches until desired degree of doneness is reached, 6 to 8 minutes per side. Add cheese during last minute of cooking. Serve on buns with lettuce, ketchup, and red onion.

A-1 BACON ONION BURGERS

Steps:

• Place ground beef in a medium mixing bowl.
• In a small skillet, saute onion until slightly carmelized.
• Add to ground beef.
• Add remaining ingredients and mix well.
• Shape into four patties.
• Grill for about 6 minutes per side or until juices run clear.

BIG BACON BURGER

Steps:

• In a large bowl, combine the spinach, Worcestershire, egg, and salt and pepper, to taste. With a whisk, mix the ingredients until egg is broken up and incorporated. Add the meat and with your hands, mix until thoroughly combined. Shape the meat mixture into 4 even patties, to fit the size of the kaiser roll, and put a 1/4-inch slight dimple in the middle of each patty to allow it to cook evenly.
• Heat the oil in a large skillet over medium-high heat. Alternately, heat a grill to medium (350 degrees F) and rub the grate with a towel dipped in oil.
• Heat the broiler on low heat.
• Add the patties to the skillet, and cook for about 4 to 6 minutes. Flip the burgers and cook another 4 to 6 minutes for medium-rare burgers. Alternately, grill the patties uncovered for 4 to 6 minutes, then flip and grill for another 4 to 6 minutes. Top each patty with a piece of cheese and put under the broiler to melt the cheese. Alternately, close the grill top, and cook until the cheese is melted.
• For the each burger, spread the bottom of the roll with 1/4 of the mayonnaise. Put the burger on the mayonnaise and top with 2 slices of the bacon and some of the onions. Cover with the top of the roll and serve.
• Combine all the ingredients, except the onions and bay leaf, in a medium saucepan over medium heat. Stir until the sugar is dissolved, and then bring to a boil. When the mixture comes to a boil, stir in the onion. Remove the pan from the heat and add the bay leaf. Let sit at room temperature until cool, at least 1 hour.
• Combine all the ingredients in a small bowl until evenly mixed. Cover and refrigerate until ready to use.

BACON JAM BURGER

Steps:

• For the bacon jam: Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp and the fat has rendered out. Allow to cool, then chop the bacon.
• In the same pan with the bacon drippings, add the onions and cook, stirring occasionally, until slightly softened. Add the brown sugar, vinegar and thyme; bring to a simmer. Reduce the heat to low and cook until the liquid is absorbed and the mixture has thickened to a jam-like consistency, about 20 minutes. Stir in the bacon; remove from the heat.
• For the burger: Divide the beef into 4 equal portions and form into burger patties. Sprinkle both sides of each patty with salt and pepper.
• Heat the oil in a pan or griddle over high heat. Cook the patties until golden brown and slightly charred on the first side, about 3 minutes. Flip over the patties and cook until golden brown and slightly charred on the second side or to the desired degree of doneness, about 4 minutes for medium-rare. Add 1 slice of American cheese and 1 slice of Cheddar to the top of each patty during the last minute of cooking, then top the pan with a basting cover or tent the patties with aluminum foil to melt the cheese.
• Coat the bottom of the buns with mayo. Put the patties on the mayo-coated buns and top with the arugula and bacon jam. Sandwich the burger together with the tops of the buns and serve immediately.

BACON-STUFFED BURGERS

Steps:

• Combine the cheese and bacon in a bowl.
• Put the ground chuck in another bowl and sprinkle with salt and pepper; mix with a rubber spatula. Flatten a quarter of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; place in the center of the patty. Bring up the sides of the patty over the filling, making sure the cheese is completely covered; flatten slightly to shape. Repeat with the remaining meat and filling. Set the patties side-by-side on a platter and refrigerate while preparing the grill.
• Place a large grill pan covering two burners over medium-high heat, or preheat an outdoor barbecue until very hot. Brush the grates with oil. Grill the burgers for 8 minutes per side for medium. Transfer to a clean plate.
• Rub the grill grates with more oil. Grill the buns cut-side down for 1 minute to toast.
• Serve the burgers with your favorite condiments and garnishes.

BACON, ONION AND CHEESE STUFFED BURGER

Steps:

• Preheat grill to medium.
• In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

BACON-CHEDDAR BURGERS WITH CARAMELIZED ONIONS

Steps:

• For caramelized onions:
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, covered, stirring occasionally, until golden and softened, 15 to 20 minutes.
• Reduce heat to medium-low, then add vinegar, scraping up the brown bits on bottom of the skillet, and cook, uncovered, stirring, until liquid evaporates, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to a small bowl and keep warm, covered.
• For burgers:
• Prepare grill for indirect-heat cooking over medium-hot charcoal (medium heat for gas; see grilling procedure ).
• Meanwhile, cut frozen bacon crosswise into eight sections and distribute evenly in bowl of a food processor, then pulse until finely chopped.
• In a large bowl, distribute bacon evenly over beef and drizzle mixture with Worcestershire sauce. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
• Combine mixture as gently and thoroughly as possible with your fingers (be careful not to overmix). Form into 4 patties, about 4 inches in diameter and 1 inch thick.
• Brush cut sides of buns with butter.
• Oil grill rack, then sear patties directly over coals (or lit burner or burners), covered only if using a gas grill, moving to area of grill with no coals (or over shut-off burner) if flare-ups occur, until browned, 2 to 3 minutes on each side.
• Move burgers to area with no coals (or over shut-off burner) and grill, covered, turning once, until they reach 155°F on instant-read thermometer, about 4 minutes total. Top with cheese to taste and heat, covered, until it melts and burgers register 160°F, about 1 minute. Transfer burgers to a clean platter.
• Grill buns, buttered side down, until grill marks appear, about 1 minute.
• Assemble burgers with buns and accompaniments, topping cheese with caramelized onions.

BACON BIT BURGERS

Steps:

• In large skillet over medium heat, cook bacon until crisp, about 4-5 minutes. Remove from pan and drain on paper towel lined plate.
• Discard all but about 1 T. of the bacon drippings.
• Chop 1/4 of an onion finely, then slice the other 1 3/4 onions.
• Sweat the chopped onion in the reserved bacon drippings for 2-3 minutes. Remove from pan and combine with the bacon.
• Coat pan with the olive oil and drop in the sliced onions. Let sweat until soft and slightly browned, about 10 minutes. Remove and place in bowl; keep warm.
• While the onions are sweating, combine the sirloin, Worcestershire, hot sauce, grill seasoning, and the bacon/onion mixture. Form into 4 equal-sized patties.
• Cook burgers, covered, in skillet, about 4 minutes per side for medium-rare and 6 minutes per side for medium-well.
• Place a slice of cheese on each burger and cover over low heat to melt the cheese.
• Stir steak sauce into the cooked sliced onions.
• Toast the buns if desired.
• Serve burgers with the smothered onions on a toasted bun.
• *NOTE* I served these without the buns and enjoyed them that way also. Just topped the burgers with the smothered onions and left the bun out of the equation.